This is a very simple salad. The samphire came from Looe and the edible flowers were a combination of borage, hollyhocks, marigolds, nasturtiams and violets, all from the Port Eliot estate.
A handful of samphire (approx 160g/5oz)
Sea-salt and freshly ground black pepper
2tbsp extra-virgin olive oil
4 ripe tomatoes
1 burrata (a type of south Italian soft cows' milk cheese) or buffalo mozzarella
The juice and zest of one lemon
A large handful of edible flowers
Bring a pan of salted water to the boil. Trim the woody stalks and drop the samphire in to it. Cook for a minute. Drain and dress while warm with half a tablespoon of olive oil.
Slice the tomatoes and season with sea-salt and black pepper and put on a plate. Tear the cheese with your hands and place with the samphire on the tomatoes. Dress with the lemon and olive oil. Scatter over the flowers. Serve immediately.Reuse content